In article >,
" <> wrote:

> I want to make baked potatoes tonight, but in the past I haven't got
> the results I want.
>
> At my favorite restaurants the baked potato always has a thick, crispy
> jacket, and the potato itself is perfect and fluffy.
>
> My assumption is that I should rub the potato with oil, poke it, and
> wrap it in foil.
>
> Is this right?
>
> And what about cooking time and temperature?
>
> We have some HUGE russet potatoes from our friend's garden.

Wrong. Do not wrap the potato in foil. Wrapping a potato in
foil traps the steam and gives the opposite result that you
are shooting for. For a huge Russet potato, I would cook in
in a 450 degree oven until its done, maybe 90 minutes, but
it depends on the size of the potato. When you poke the potato
with a fork and get little or no resistance, it is done.